About the Authors
Melinda Curtis’s Favorite Treat at Christmas Time
My mom is a fan of Jell-o salad. At Christmas, she’d serve us a slice of Jello salad on a leaf of lettuce with a dollop of mayonnaise on top. The first time Mr. Curtis had this dish, he happily took a big bite, expecting it to be whipped cream on top. Kudos to him for keeping his disappointment to himself. Fast forward to this century. My kids don’t like Jell-o salad or really any salad. Then I found this recipe from Rachel Raye. These minis are great. They can be dressed up (put on a bed of cole slaw or carrot salad, or served as a side. They keep well and I often find my kids snacking on them.
10-15 minutes prep, plus refrigeration (3-4 hours), serves 24
1 can, 20 oz., Crushed Pineapple (drain juice by mashing the pineapple and reserve)
1 – 6 oz. package Jell-O gelatin
1 small package blueberries (you can substitute 1 16 oz can of whole cranberries or 1 small package of strawberries)
2/3 cup chopped nuts (your choice: walnuts, pecans, macadamias, etc.)
1 small apple, chopped
Drain pineapple, reserving juice to use in the Jell-O. Combine juice and water to measure 2.5 cups of liquid. Heat to boiling in microwave. Add to Jell-O and mix in large bowl. Stir 2 minutes or until fully dissolved.
Place 24 paper-lined holiday themed (or plain) cupcake wrappers in muffin baking trays. Distribute fillings (pineapple, blueberries, nuts, apple) evenly into the wrappers. Pour Jell-O evenly into each wrapper. Refrigerate.
For more formal meals, remove wrappers and place on tray or bed of salad. Serve with wrappers on if you’re going more casual.